One small beet, peeled and cut into ½-inch chunks (one scant cup of beet cubes)
15 oz. can garbanzo beans (drain and reserve ½ cup of the liquid)
¼ cup plus 1 tablespoon fresh lime juice
¼ cup raw tahini
1 tablespoon oil (sunflower, olive, or safflower)
3 large cloves garlic, peeled
½ teaspoon sea salt
1. Preheat your oven to 400 F. Spray a small pan with oil, and place the beet cubes on the pan. Spray lightly with oil and bake until very tender (this will take at least 20 – 30 minutes).
2. Place the roasted beet cubes in a blender or food processor and add the remaining ingredients (including the ½ cup of reserved bean liquid). Blend until the mixture is totally smooth and looks like pink perfection. Refrigerate in an airtight container for up to a week. Serve with crackers or tortilla crisps.